3 ways to elevate produce

July 5, 2017

From Catallia Foodservice.

With the increasing popularity of nonmeat options across segments, more operators are turning to vegetable-based proteins and veggie-centric options, especially as consumer demand for these items grows. According to Technomic’s 2017 Center of the Plate: Seafood & Vegetarian Consumer Trend Report, roughly three-quarters (74%) of consumers who often eat vegetarian or vegan items at least somewhat agree that they’d like more plant-based protein substitutes for poultry, meat and seafood items.

The shift toward using more vegetable-based proteins is apparent in many applications, both commercially and noncommercially. If you’re interested in elevating your vegetarian, vegan, or simply veggie-based menu items, these ideas are perfect for doing just that.

Incorporate ethnic flavors

According to Technomic’s 2017 College & University Consumer Trend Report, 43% of consumers say that they would like their schools to offer more ethnic foods and beverages. As luck might have it, many ethnic and global flavors are naturally vegetable-based. Foods such as falafel or chile rellenos are both great options that incorporate global flavors in veggie-based dishes.

Serve customizable bowls

According to the Technomic study, 65% of consumers say that build-your-own stations, where they can choose the ingredients themselves, or made-to-order stations, where they choose the ingredients and a cook prepares it, are appealing or extremely appealing. In other words, the option to customize meals continues to be a big draw for diners. These types of dishes often include “bowl” meals, such as stir-fry or burrito bowls, both of which can easily become vegetable-based.

Use ingredients ingeniously

Operators should also focus on utilizing vegetables in creative ways, such as making pesto from kale instead of the standard basil, or serving cauliflower steaks. Portobello mushrooms have long been used as substitutes for traditional burger patties, but now, some operators are choosing to blend these mushrooms with quinoa for a more substantial bite.

Another ingredient that’s seeing a rise in popularity is jackfruit. It’s great as a substitute for foods such as pulled chicken or pulled pork. Even Stevens, a fast-casual sandwich chain with locations in Utah, features jackfruit in a torta, melding the ideas of using global flavors and unique ingredients.

“We wanted to bring a vegan dish to the table that was really embraced by vegans,” says Michael McHenry, president of Even Stevens. “Jackfruit itself is so well-rounded, it’s so high and rich in nutrients. It’s something that’s truly present. There’s an abundant amount of it, it’s not going anywhere.”

As for whether customers have responded well to such an unknown food, McHenry said that the jackfruit torta has been “selling beautifully.”

If there’s one thing to keep in mind when adding vegetable-based dishes to your menu, it’s this: Don’t shy away from unfamiliar flavors and new ingredients. Diners seeking vegetarian options are interested in more than just a garden salad bar, and it’s essential to offer tasty, nutritious, and filling options.

Today's Top Story

More From FoodService Director

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” says Sharon Glosson, executive director of school nutrition services for North East Independent School District. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy; but we’re not necessarily the creators of the policy, [nor do we] have the final say ... because that budget...

FoodService Director is the noncommercial operator's trusted source for profitability and innovation in a changing economic environment. This fast-paced, easy-to-read monthly publication delivers solutions and strategies to more than 45,000 highly targeted readers in all segments of noncommercial foodservice, including colleges, business & industry, contract management, schools, healthcare, senior living, correctional facilities and military. For the past 25 years, FoodService Director has served as the most readable and educational publication the market.